What do gyro, shawarma, and doner kebab have in common? All come off a rotisserie that literally stands on its head. Check out our new blog and tell us YOUR secrets for doing vertical spit roasting on a traditional grill. http://barbecuebible.com/2013/06/12/spi ... bhjTJU5ulJ

I wonder how easy it'd be to build a vertical model that burns charcoal. I'm envisioning a series of enclosed grates so that it burns more uniformly instead of settling and burning hotter at the bottom.

An old heating oil tank might work and because of its length it could probably handle 2 or 3 spits at the same time. Maybe if I ever convert my house to an LP furnace I could find out!

Mmmmmmmmmm. Doner kebabs. Food of the gods if you have been out drinking. I am one of the the few people I know who would eat these sober!!!! I kid you not. People just don't know what they're missing. Turkish food is just to die for.

I wonder how easy it'd be to build a vertical model that burns charcoal. I'm envisioning a series of enclosed grates so that it burns more uniformly instead of settling and burning hotter at the bottom.

An old heating oil tank might work and because of its length it could probably handle 2 or 3 spits at the same time. Maybe if I ever convert my house to an LP furnace I could find out!

We had a post on this board a few years ago that featured a small, charcoal-fired vertical spit rig that was great for shawarma and doner. However, I've been searching a dozen different ways for the past half hour both on this board and on Google and I just can't find it. I know the price was in the $200-300 range, though.

All I'm finding is $700 propane rigs and commercial rigs over $1100. Quite frustrating indeed, as I really liked the grill that was posted here. (I think the post was by Don Marco).

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

I do my Shawarma Horizontally. I alternate layers of fat with the meat so I can have the same basting property as the vertical kind. In the vertical Shawarma, the fat is stacked on top of the meat and it bastes the meat as it drips down from top to bottom. Here are few pix of my Beef and Chicken ShawarmaFree Image HostingFree Image HostingFree Image HostingFree Image Hosting

Phillyjazz,I’ve had the indoor unit for several years and still works well. I don’t use it as much, because I prefer charcoal.

CharredGriller,In addition to my large charcoal rotisserie unit above, I have the Cyprus grill, which is also perfect for this application. I’m sure you can locate one in Canada at a Greek store for under $200Free Image HostingYou can do both Meat and Chicken on this unit Free Image HostingBut you don’t even need a special grill; I’ve done it on my Char GrillerFree Image HostingAnd even on a Weber with a rotisserie set upFree Image Hosting

Trollby,An inferred burner would work just fine. I’ve done it on my gas grill using the Rotisserie burner as wellFree Image Hosting